Beef Soup with Classic Ingredients

For the beef broth, clean and coarsely chop the carrots, leeks, beetroot and celery. Cut onion in half and brown on cut side in hot skillet or directly on stove top. In a large soup pot, place boiled beef or boiled beef. Add peppercorns and bay leaf halfway through, but cook the other ingredients immediately.

Bring to the boil once and simmer at low heat for 2-3 hours. Skim off any rising gray foam in between with a perforated ladle. After you feel the boil is soft and fully cooked, remove and use elsewhere.

For the liver dumplings, finely mince the liver, onion, garlic and breadcrumbs. Add the eggs and white bread crumbs to the mixture, season with salt, pepper and marjoram. Let the mixture stand for half an hour, form dumplings, boil in beef broth until they float, then boil for 5 minutes.

For the liver roulades, mix the ingredients of the pancake dough and bake thin pancakes, then refrigerate. For the liver mixture, mince everything and mix with egg, breadcrumbs and spices. Spread on the pancakes, roll up and wrap well in cling film. Steam at 95 °C for 40 min.

Pour the beef broth through a sieve and a straining cloth, season to taste and serve with the garnish.

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